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You are here: Home / Kerala Recipes / Meen Peera-Meen Pattichathu-Kerala Style Fish with Coconut

Meen Peera-Meen Pattichathu-Kerala Style Fish with Coconut

November 24, 2015 9 Comments

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Recipe for meen peera or meen pattichathu. I love Kerala-style fish cooked with coconut and if asked what I’d like for dinner, I’d either opt for the Kerala Fish Fry or this meen peera or meen pattichathu. You can use a variety of fish with bones for this recipe but it works especially well with netholi (also called uzhuva or large anchovies).

Meen Peera-Meen Pattichathu-Kerala Style Fish with CoconutPin

Each time I head home to Kottayam, amma makes it a point to cook this up with whatever fish is available. I do feel that to get the authentic taste we get in Kerala, especially for fish dishes, it’s essential to get the freshest fish possible and the amazing sweet coconut that grow back home. The frozen kind we get outside just don’t cut it, especially for recipes that concentrate on simple flavours such as this one.

For more fish recipes, check out Kerala fish curry (without coconut), spicy prawn masala,
Amma uses coconut quite liberally in her dishes and this one is no exception. If you want to have more fish and less coconut (she uses them in almost equal quantities), then please adjust that as you prefer.

Meen Peera Recipe

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4-6
Recipe source: Amma

Ingredients:
500gm of fish with bones, cleaned and sliced (we used anchovies which can be used whole with heads removed)
3 kudam puli – the blackened tamarind that’s used in most Kerala fish curries
4-6 green chillies, depending on taste
1 cup of grated coconut
3 cloves of garlic
6-8 shallots / cheriya ulli
1″ piece of ginger
1/4 tsp of turmeric powder
A few curry leaves
2 tbsp of coconut oil
Salt to taste

Instructions:

1. Grind the coconut, garlic, shallots, ginger, turmeric, and chillies together into a coarse paste with some added water.

2. Add the cleaned fish, ground coconut paste, kudam puli, and salt to a wide pan and mix gently until combined. Bring this mixture together with a spatula and press down firmly, keep flame on low and cook covered until the fish is cooked and soft – depending on the type of fish used, this will take anywhere between 12-20 mins.

3. When done, add the coconut oil and curry leaves, mix gently, and keep covered until ready to serve.

Note – if raw mangoes are in season, Amma adds a few pieces of that for sourness instead of the kudam puli. It’s delicious and pairs well with the fish and coconut.

Meen peera is a wonderfully light yet flavourful fish recipe from God’s Own Country. Can’t wait for my next vacation! 🙂

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By nags Filed Under: Kerala Recipes, Seafood Recipes, Uncategorized

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Comments

  1. @nc

    October 9, 2012 at 2:19 pm

    ooh.. this is one of my favorite preparations of fish! its also important to have the original kudampuli (gambooge in english) and not kokum that you find in stores outside India. Both belong to the same genus Garcinia but they dont taste exactly the same. I made sure I got six packets of these gems from Kerala 🙂

    Reply
  2. divya

    October 9, 2012 at 12:39 am

    wooow….drooling here..Looks awesome n so tempting!!!

    Reply
  3. Roshan R

    October 8, 2012 at 2:47 pm

    this fish makes for a lovely curry dish.. love it both wyas though.. fried and in curry form

    Reply
  4. lifescoops

    October 8, 2012 at 1:42 pm

    wow drooling here..I haven't eaten this for years and now I am craving for it

    Reply
  5. Chella KS Nathan

    October 8, 2012 at 12:31 pm

    hey nags, we call this fish aviyal back home and i love it. i am this big fan of nethili fish and i made this dish just a week ago. your pictures just takes me back, slurp slurp!!

    Reply
  6. Priya R

    October 8, 2012 at 11:22 am

    This is a yum fish curry looking forward to trying it 🙂 love the Kerala fish dishes and the taste of coconut in them makes the dish so mallu, love it

    Reply
  7. Sharmilee! :)

    October 8, 2012 at 3:03 pm

    This sounds very interesting….looks very flavourful and yummy!!

    Reply
  8. Mélange

    October 8, 2012 at 5:11 am

    Perfect ! made me hungry..The shallots give it very pleasant flavor..And yes,during mango season,it's perfect with mangoes as well .

    Reply
    • Nagalakshmi V

      October 8, 2012 at 5:22 am

      so true! i have added that as a note 🙂

      Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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